Skip navigation

Chef LaLa’s double-duty baby meatballs

Get the kids involved in the kitchen with these easy and nutritious dishes

Video
  Chef LaLa’s kid-friendly meals
June 3: Chef LaLa and her 3-year-old son, Maddox, show TODAY’s Ann Curry how to cook up some nutritious meals that kids will love.

Today show

  Recipes from TODAY
Search for recipes featured on TODAY
Slideshow
Image: Chef Rocco DiSpirito
  Appetite for perfection
From Rachael Ray to Rocco DiSpirito, these celebrity chefs know how to turn up the heat in the kitchen.

more photos

TODAY
  12-year-old girl can’t stop sneezing
Nov. 11: Lauren Johnson, a 12-year-old from Virginia, has been unable to stop sneezing for more than two weeks. TODAY’s Ann Curry talks to Lauren, her mom, Lynn Johnson, and NBC’s chief medical editor, Dr. Nancy Snyderman, about the condition.

TODAY recipes
updated 10:41 a.m. ET June 3, 2009

Want to teach your children the art of healthy cooking and delicious meals? Chef LaLa shares kid-friendly ethnic recipes that can also be transformed into a new dish for tasty leftovers or a second option.

Baby veggie-meatball soup
Chef LaLa

Makes 8 servings (36 meatballs)

INGREDIENTS

1 pound ground lean beef or turkey
1/2 teaspoon granulated garlic
2 small eggs
1/4 cup bread crumbs
1/2 teaspoon salt
1 pinch black pepper
5 cups water
1/4 cup small elbow noodles
16 ounces petite mixed frozen vegetables
8 ounces canned tomato sauce
1/2 teaspoon salt

Recipe continues below ↓
advertisement


DIRECTIONS

• Place ground meat, granulated garlic, eggs, bread crumbs, salt, and black pepper in a large bowl. Stir to combine thoroughly.

• In a large stockpot over medium-high heat, add water and bring to a boil.

• Roll and shape the meat mixture into 1-inch meatballs. Gently drop them into the boiling water.

• Add elbow noodles.

• Lower heat to medium, cook for 15 minutes covered.

• Add vegetables, tomato sauce and salt and cook for an additional 5 minutes.

Spoon into bowls and serve.

MANAGE YOUR RECIPES


Tostada triangles
Chef LaLa

Makes 24 tostada triangles

INGREDIENTS

12 baby meatballs (from baby veggie-meatball soup)
1/2 cup cheese (cheddar/monterey jack), grated - reduced fat
4 corn tortillas cut into 6 piece triangles
1/4 avocado, finely diced
1 Roma tomato, seeded, finely diced

DIRECTIONS

• In a medium bowl, mash the meatballs. Add 1/4 cup cheese and stir to combine.

• Spray the corn tortilla triangles with non-stick spray. Transfer tortillas onto a hot non-stick skillet. Cook over medium heat for 2-3 minutes on each side until crispy

• Remove from skillet.

• Top with warm meatball/cheese mixture, avocado, tomatoes and sprinkle with additional 1/4 cup cheese.

MANAGE YOUR RECIPES


Fun-flower fruits
Chef LaLa

Makes 4 snacks

INGREDIENTS

1 ripe firm pineapple
10 small strawberries
10 large marshmallows
Melted dipping chocolate
10 large skewers

DIRECTIONS

• Peel the pineapple and slice into 10 round pieces. Do not core.

• Cut eight 1-inch triangles around the outer edge making a flower.

• Skew on 1 marshmallow 1/4 of the way from the top, then the pineapple round, then a strawberry.

• Dip in chocolate.

Place in a vase or large glass.

MANAGE YOUR RECIPES





© 2009 MSNBC Interactive

Sponsored links

Resource guide